After that, I bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes. The chicken is so juicy and flavorful, soaking up all the seasoning as it cooks. Once the chicken is fully cooked, I take it out and shred it with two forks—so satisfying, I must say! I return the shredded chicken to the pot, and then it’s time for those egg noodles. I stir them in and let everything simmer for an additional 10 minutes.
While the noodles cook, I can’t help but sneak tastes of the broth, and oh, it just gets better with each stir! I then add the cream cheese, which makes everything incredibly creamy and dreamy. After a few minutes, the cream cheese melts in beautifully, and everything comes together like a warm hug. Finally, I season it to taste with salt and pepper, and I like to sprinkle a bit of fresh parsley on top for that colorful finish.
This step is crucial—make sure to serve it hot, right from the pot! I can almost feel the warmth of the soup on my hands as I ladle it into bowls. Trust me, it looks and smells divine!
Pro Tips for Best Results
I tested this recipe in a few different ways, and one thing I found was that using homemade chicken broth really elevates the flavor. If you have the time, I highly recommend making some broth from scratch; it just enhances everything. If you’re using store-bought, try to choose low-sodium varieties, so you can control the saltiness.
Another tip is to allow the cream cheese to soften slightly before adding it in. I’ve made the mistake of tossing it straight from the fridge, and it takes longer to melt in and incorporate smoothly. Letting it sit at room temperature for about 15 minutes does wonders!
Lastly, if you love a little kick, try adding some red pepper flakes when you season. I usually don’t go overboard, but that little touch elevates the flavor even more, giving it just the right amount of heat to balance the creaminess of the soup.
Common Mistakes to Avoid
One common mistake I see is overcooking the chicken. It’s so easy to do, especially when you’re just waiting for everything to come together. I’ve gone from tender chicken to rubbery chunks because I got distracted while it was simmering! Set a timer and be ready to shred as soon as it’s cooked through. (See the next page below to continue…)